Description
These Coconut Lemon Bars combine the tangy brightness of fresh lemon juice and zest with the tropical sweetness of toasted coconut for a delightful dessert. The buttery shortbread crust is topped with a luscious lemon custard, baked to perfection and dusted with powdered sugar for a sweet finish. Perfect for a sunny afternoon treat or a vibrant addition to any dessert table.
Ingredients
Scale
Crust
- â…“ cup sweetened flaked coconut
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 6 tablespoons chilled unsalted butter, cubed
Lemon Filling
- 1 ½ cups granulated sugar
- 4 large eggs
- ½ cup freshly squeezed lemon juice (about 2-3 lemons)
- 2 packed tablespoons grated lemon zest
- 2 teaspoons all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Topping
- ½ cup powdered sugar (for dusting)
Instructions
- Prepare the crust and toast the coconut: Preheat the oven to 350°F (175°C). Spread the sweetened flaked coconut on a baking sheet and toast in the oven for about 5 minutes until golden and fragrant. Remove and set aside. In a mixing bowl, combine 1 cup flour, ¼ cup sugar, and ¼ teaspoon salt. Cut in the chilled unsalted butter cubes using a pastry cutter or your fingers until the mixture becomes crumbly and holds together when pressed.
- Bake the crust: Press the crumbly mixture evenly into the bottom of a greased 9×13 inch baking pan. Bake the crust in the preheated oven for 12 to 15 minutes, or until it is lightly golden. Remove from the oven and set aside.
- Make the lemon filling: In a separate bowl, whisk together 1 ½ cups sugar and eggs until smooth. Add freshly squeezed lemon juice, grated lemon zest, 2 teaspoons flour, baking powder, and a pinch of salt. Whisk until all ingredients are fully combined and the mixture is smooth.
- Combine and bake again: Pour the lemon filling over the baked crust and sprinkle the toasted coconut evenly on top. Return the pan to the oven and bake for an additional 40 to 50 minutes, or until the filling is set and does not jiggle when gently shaken.
- Cool and dust with powdered sugar: Remove the lemon bars from the oven and allow them to cool completely at room temperature. Once cooled, dust the top evenly with ½ cup powdered sugar using a fine sieve. Cut into 12 bars and serve.
Notes
- For best results, use fresh lemons for juicing and zesting to maximize lemon flavor.
- Ensure the butter is cold for the crust to achieve a crumbly texture.
- Toast the coconut carefully to avoid burning; it should be just golden and aromatic.
- Allow the bars to cool completely before dusting and cutting to ensure clean slices.
- Store lemon bars in an airtight container in the refrigerator for up to 4 days.
